Vegan Chocolate Chip Cookies

When I think of chocolate chip cookies, what comes to mind is decadent gooey chocolate nestled in the chewy center of a cookie that melts in the mouth. When looking for a chewy cookie though, quite often you see recipes that call for butter or eggs. Both are phenomenal for making that perfect soft cookie,…

Vegan Sweet Bread

Bread is by far one of the most comforting foods I know how to make. If I had to choose between fresh baked bread or hugs for the rest of my life, it would be a pretty tough call. Bread would probably win, let’s be honest. Bread was one of the easiest vegan conversions for…

Vegan Chocolate Frosting

I wish I could say I discovered this recipe after a lot of trial and error, but it would be a lie. In fact, the first time I made this frosting, I wasn’t trying to make frosting at all–I was actually trying for pudding a la the New York Times recipe. You can imagine how…

Vegan Alfredo Sauce

Fettuccine Alfredo was my husband’s favorite food long before he went vegan. It’s hard to top the decadent richness of heavy cream combined with the comforting familiarity of parmesan and pasta. The biggest trial with this vegan conversion was finding a base for the sauce that captured the richness of the heavy cream and the…

Vegan Pancakes

Pancakes are one of those foods that should be simple. However, when I tried to make pancakes for the first time after my husband went vegan, I realized that pancakes can be quite complicated–especially without eggs. There are numerous egg replacers, both homemade and store-bought, but I am not a real big fan of any…

Vegan Potato Soup

1 tablespoon peanut oil 1 large onion or leek, chopped coarse 1 large stalk celery or small celery root, chopped coarse 4 sweet peppers or 1/2 bell pepper, chopped coarse (can omit if you’re not a pepper fan) 1 cup water 2 tsp vegetable bouillon or 1 block not chick’n bouillon 1 8.5oz carton coconut milk…